Crockpot Onion and Flanken Soup

BY NAOMI NACHMAN


Meat — Yields 8 servings — Freezer friendly

Who doesn’t love a big bowl of onion soup? However, making it can be time-consuming, as you have to sauté the onions for a long time while stirring them. This recipe allows you to skip the sautéing, as your crock pot does all the work for you.

Ingredients:

flanken onion soup.jpg

12 onions, sliced into half-moons

1 Tbsp kosher salt

½ tsp freshly ground black pepper

¼ cup canola oil

2 lb bone-in flanken

4 cups beef, chicken, or vegetable broth

¾ cup red wine

¼ cup red miso paste

Directions:

1.    Combine onions, salt, pepper, and oil in a crockpot. Stir.

2.    Add flanken to the crockpot. Cover with onion mixture. Cover and cook on high for 4-5 hours, until onions are golden brown.

3.    Add broth, wine, and miso paste, and stir to combine. Cook on high for an additional hour.

 

Cook’s Tip:

Miso paste is a paste made from fermented bean curd.  Used primarily in Japanese cooking, it adds umami—depth of flavor—to the dishes. Miso paste is available in a variety of colors. The darker the color, the stronger the flavor. I use them interchangeably.

Rochel Lazar